The watermelon and chocolate ice cream is a creamy and refreshing temptation, made without an ice cream maker, milk, or cream. This is the must-have ice cream of the summer, for its light and fresh taste, and it also appeals for its aroma and bright pink color.
To make this fantastic ice cream, you only need to freeze the watermelon (overnight) and then blend it with powdered sugar and plain low-fat yogurt. Finally, I added dark chocolate flakes to make it even more delicious.
In a few minutes, you will have a delicious, fruit-rich, healthy, and light ice cream. You can enjoy it at any time of the day, as a snack or dessert.
If you like homemade fruit ice creams, try these other delightful and easy recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Watermelon and Chocolate Ice Cream
- 4 cups watermelon
- 3/4 cup powdered sugar
- 1/2 cup low-fat yogurt
- 1/4 cup dark chocolate
Preparation of Watermelon and Chocolate Ice Cream
Remove the watermelon rind, seeds, and cut it into pieces.
Place the watermelon pieces in a food bag and freeze them overnight.
Now, blend the frozen watermelon in the mixer (or blender at max speed) with the powdered sugar and yogurt. You should have a creamy and homogeneous mixture.
Then, add the dark chocolate flakes and mix well with a spatula.
Transfer the watermelon and chocolate ice cream to an airtight container, level its surface, and place in the freezer for about an hour to firm up.
Remove the ice cream from the freezer about ten minutes before serving.
Storage of Watermelon and Chocolate Ice Cream
This ice cream can be stored in the freezer for 30 days.
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